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Chile Con Carne wraps

Method

  • Heat a little oil in a large heavy-bottomed pan and gently saute the onion and garlic until tender. Add the sambel, tomatoes, stock, seasonings and kidney beans. Mix well and cook for about 10-15 mins until thick and fragrant. Taste for seasoning.
  • Then add the cooking chocolate and coriander. Mix well and gently cook until the chocolate melts.
  • At the same time, cook the steaks on a lightly oiled ridged grill (or BBQ) to the desired degree. Rest for a few minutes, before finely slicing.
  • Place a tortilla on individual plates and spoon sour cream down the centre. Then layer with the lettuce, steak and bean mixture. Serve as is or wrapped up.

Ingredients

  • olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, crushed
  • 2 heaped tspn sambel oelek
  • 2 cans diced tomatoes
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 1 large can red kidney beans, drained & rinsed
  • a good knob of dark cooking chocolate
  • 2-3 tbsp chopped fresh coriander
  • 2 porterhouse steaks, trimmed of all fat & sinew
  • soft tortillas, warmed
  • sour cream
  • ½ iceberg lettuce, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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